Spanish-style Stuffed Tomatoes

1 tb Vegetable oil
1 c Chopped onion
1 Clove garlic; minced
1 c Amaranth
1 c Vegetable stock or broth
1 ts Butter or soy margarine
1/4 c Chopped fresh cilantro or parsley
1 c Hot salsa
1/2 ts Ground cinnamon
1/2 c Golden raisins
1/2 c Pine nuts; toasted
Salt and freshly ground black pepper; to taste
6 lg Ripe tomatoes or 8 medium
Plain yogurt and cilantro sprigs; for garnish

Cooked with water or broth, amaranth releases a starch that creates a "sauce" similar to grits. It makes an excellent stuffing for a variety of vegetables, particularly when combined with the sweet flavoring of raisins and pine nuts.

In medium-size saucepan, heat oil over medium hear. Add onion and garlic and cook, stirring often, until soft, about 3 minutes. Add amaranth and stir well. Add stock and bring to a boil over high heat. Reduce the heat to low, cover and cook, stirring occasionally, until amaranth grain is tender and water is absorbed, about 20 minutes.

Remove pan from heat and stir in butter until melted. Stir in cilantro, salsa, cinnamon, raisins, pine nuts, salt and pepper.

Preheat oven to 375 degrees. From each tomato, cut a thick slice from end opposite stem and discard. Using a teaspoon, scoop our seeds and core; discard. Arrange tomato shells in baking dish.

Spoon amaranth mixture into tomato shells. Bake until tomatoes are soft but still retain their shape, 25 to 30 minutes. Serve warm topped with yogurt and cilantro if desired.

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